Delhi Beats

Shahi Paneer or Cottage Cheese Curry is a popular vegetarian delight. Shahi Paneer tastes good as well as stands high on nutrition chart. Before describing the method to prepare Shahi Paneer let us tell you the nutritional value of the Shahi Paneer. It contain 510 calories, 225 calories from fat many other nutrients like sugar and proteins. Try this royal dish with SurfIndia now. Shahi Paneer rocks with Butter Naan.

Ingredients (Serves: 6)

• 250 gm: Paneer (cottage cheese)
• 1/4 cup: Beaten curd
• 1/2 cup: Milk
• 1 1/2 cup: Tomatoes (chopped fine)
• 1/2 cup: Onion (chopped into strips)
• 1/2″ piece: Ginger chopped fine
• 2-3: Green chillies chopped fine
• 2-3: Cardamoms (crushed)
• 1/2 tsp: Garam masala
• 1/2 tsp: Red chilli powder
• 2 tsp: Tomato sauce
• 3 tsp: Ghee or butter
• Salt to taste
• For Garnish

             2 tsp: Grated paneer
             1 tsp: Chopped coriander

1. Chop paneer into 2″ fingers.
2. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6. Garnish with chopped coriander and grated paneer.

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Cooking time (approx.): 8 minutes
Style: Indian Vegetarian (Parsi)

Ingredients:

• 4 cups crumbled cottage cheese (paneer)
• 2 medium onion(s) chopped
• 1 teaspoon(s) cumin seeds roasted
• 2 flake(s) garlic chopped
• 2 green chilli(es) chopped
• 1 teaspoon(s) hot spice mix (garam masala) powder
• ½ teaspoon(s) turmeric powder
• 2 medium tomato(es) chopped
• 4 curry leaves chopped (optional)
• 2 tablespoons butter / ghee (clarified butter) / oil
• salt and pepper to taste
• finely chopped coriander leaves to garnish.

Heat the butter / ghee (clarified butter) / oil till it is very hot. Drop in the cumin seeds and let them splutter. Add the chopped green chilli(es), garlic and curry leaves (optional). Stir fry for a few seconds. Now add the chopped onion(s) and saute on medium heat for 2 minute(s) or till the onions are translucent and crunchy.
Add the chopped tomato(es), turmeric powder, salt and pepper. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the pan.
Now, add the garam masala powder and the crumbled cottage cheese. Mix well. Cover and cook on low heat for about 3 minutes.
Garnish with finely chopped coriander leaves.
NOTE: Tofu could be used in place of Cottage Cheese.

Serve immediately with: buttered toast or sliced fresh white bread.

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Cooking time (approx.): 21 minutes
Style: North Indian Vegetarian (Punjabi)

Ingredients:

• 500 grams (about 20 oz.) turnips peeled chopped and washed
• 2 large onion(s) chopped
• 2 tomato(es) chopped
• 1 teaspoon(s) each of grated garlic and ginger
• 2 green chilli(es) chopped
• 1 teaspoon(s) each of sugar, cumin powder and coriander powder
• ½ teaspoon(s) turmeric powder
• 1 cup(s) water
• 2 tablespoons butter / oil
• salt to taste
• finely chopped coriander leaves to garnish.

Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.
Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.
Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.
Garnish with finely chopped coriander leaves.
NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.

Serve immediately with: hot white rice, Indian

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Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)

Ingredients:

• 2 cup(s) red kidney beans soaked overnight
• 4 cups water
• 2 medium onion(s) finely chopped
• 2 bay leaves (optional)
• 1 tablespoon(s) each of finely chopped ginger and garlic
• ½ teaspoon(s) each of asafoetida and turmeric powders
• 1 teaspoon(s) cumin seeds
• 2 teaspoon(s) red chilli powder
• 2 big tomato(es) finely chopped
• 1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
• 2 tablespoon(s) coriander powder
• 3 tablespoons oil
• salt to taste
• finely chopped coriander leaves for garnishing

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.

TIP:

If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.

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Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian (Punjabi)

Ingredients:

• 500 grams cauliflower florets
• 4 big potatoes unpeeled and cubed
• 1 teaspoon(s) cumin seeds
• 2 tablespoon(s) ginger finely chopped
• 4 green chillies finely chopped
• 1 teaspoon(s) turmeric powder
• 2 teaspoon(s) red chilli powder
• 2 tablespoons butter / ghee (clarified butter) / oil
• 2 tablespoon(s) finely chopped fresh coriander
• salt to taste

Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and saute for about a minute.
Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves.
TIP:

As a variation, the potatoes can be boiled first and then cubed. In this case, the cauliflower florets should be added to the oil seasoned with cumin and ginger. Fry it till slightly brown and half cooked. Add the potatoes and proceed as above.

Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).

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Cooking time (approx.): 42 minutes
Style: Indian Vegetarian (Gujarati)

Ingredients:

• 1 cup(s) split yellow gram (yellow moong dal)
• 1 cup(s) rice
• 1 teaspoon(s) cumin seeds
• ½ teaspoon(s) each of asafoetida and turmeric powder
• 1″ piece ginger finely chopped
• 1″ stick cinnamon
• 2 green chilli(es) chopped
• 8 whole black peppercorns
• 2 tablespoon(s) ghee (clarified butter)
• 5 cups water
• salt to taste

Wash and soak the split yellow gram and rice together for 15 minutes. Drain. Heat the water in a vessel till very hot. Keep aside.
Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot. Add the cumin seeds and let them splutter. Now add the chopped ginger, green chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder. Stir fry on medium / low level for about 2 minute(s).
Now, add the split yellow gram, rice and salt. Mix well. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy.
NOTE: Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.

Serve hot immediately topped with lots of ghee (clarified butter) and accompanied by Gram Flour Gravy (Gujarati Kadhi)

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